What knives are there that you have or know that are thin at the edge and thick at the spine? I imagine that such knife could, with the right geometry, have very good food release.
Nearly all of my gyutos are about 2.4 mm at the spine (measured at the heal). This includes a Suisin Inox honyaki knife and a Carter gyuto. These are usually called lasers, I guess.
But I've recently been involved in discussions about Itinomonn, Watanabe and Teruyasu Fujiwara. These seem thicker knives at the spine. But maybe these are quite thin as well. So who could tell me more about which knives they are and why you like them (not)?
Nearly all of my gyutos are about 2.4 mm at the spine (measured at the heal). This includes a Suisin Inox honyaki knife and a Carter gyuto. These are usually called lasers, I guess.
But I've recently been involved in discussions about Itinomonn, Watanabe and Teruyasu Fujiwara. These seem thicker knives at the spine. But maybe these are quite thin as well. So who could tell me more about which knives they are and why you like them (not)?